Show 503, December 10, 2022: Show Preview with Executive Producer & Co-Host Andy Harris

We’re previewing the show with Executive Producer & Co-Host Andy Harris.

It’s an abbreviated show on Saturday as we graciously move aside for UC Irvine Men’s Basketball at 11:00 a.m. Please do join us as usual at 10:00 a.m.

The heartiest of congratulations to Hatchet Hall (Culver City) and Yangban Society (DTLA’s Arts District) on being inducted into the California Michelin Guide with their One Star recognitions. Chefs Wes Whitsell and Kat Hong have been previous guests this year on the show. Kudos, also, to the other new One Star establishments in California.

Pyros Wines is the first world-class wine collection exclusively from Argentina’s unique Pedernal Valley; its beauty, untamed nature, and diverse terroir was an inspiration to the late Mijndert Pon, the founder of Bodegas Salentein, when he visited in 2008. Head Winemaker Paula Gonzalez continues to honor the founder’s legacy and vision since starting at the winery in November 2019, using her talent in every step of the winemaking process, from harvest to bottling.” Representing Pyros Wines with us is Matias Bauza Moreno the PR and Marketing Manager for the Luxury Portfolio of Salentein Valle de Uco, the parent of Pyros Wines. “Over the past 21 years Matias has actively participated in the creation, launching and positioning of most of Salentein’s wine brands in Argentina and around the world. He is proud to have played a role in positioning Salentein to be in the Top 5 most relevant premium wineries in the Argentine market and as the 6th largest wine exporter from Argentina.”

Robert Schueller of Melissa’s Produce is our resident authority on all things fruits and vegetables. His knowledge is incredibly vast and Robert is also a serious home cook. We affectionately refer to Robert as “The Prince of Produce.” It fits… Robert is our guest to highlight the Winter season’s best in produce for use in inspired Holiday cooking. He also shares some fresh ideas in gift baskets that are sure to please. For the season’s best think Organic Crimson Gold Apples, South Africa Baby Pineapples and lots more.

All of this plus extra servings of deliciousness on today’s show.

December 10: Pyros Wines and Melissa’s Holiday Produce

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Pyros Wines from Argentina with Matias Bauza Moreno of Salentein, a WSET Level 3 Sommelier
Segment Three: Robert Schueller of Melissa’s Produce – Best of the Season, Part One
Segment Four: Robert Schueller of Melissa’s Produce – Best of the Season, Part Two

We’re previewing the show with Executive Producer & Co-Host Andy Harris.

It’s an abbreviated show on Saturday as we graciously move aside for UC Irvine Men’s Basketball at 11:00 a.m. Please do join us at 10:00 a.m.

The heartiest of congratulations to Hatchet Hall and Yangban Society on being inducted into the California Michelin Guide with their One Star recognitions. Chefs Wes Whitsell and Kat Hong have been previous guests this year on the show. Kudos, also, to the other new One Star establishments in California.

Pyros Wines is the first world-class wine collection exclusively from Argentina’s unique Pedernal Valley; its beauty, untamed nature, and diverse terroir was an inspiration to the late Mijndert Pon, the founder of Bodegas Salentein, when he visited in 2008. Head Winemaker Paula Gonzalez continues to honor the founder’s legacy and vision since starting at the winery in November 2019, using her talent in every step of the winemaking process, from harvest to bottling.” Representing Pyros Wines with us is Matias Bauza Moreno the PR and Marketing Manager for the Luxury Portfolio of Salentein Valle de Uco, the parent of Pyros Wines. “Over the past 21 years Matias has actively participated in the creation, launching and positioning of most of Salentein’s wine brands in Argentina and around the world. He is proud to have played a role in positioning Salentein to be in the Top 5 most relevant premium wineries in the Argentine market and as the 6th largest wine exporter from Argentina.” 

Robert Schueller of Melissa’s Produce is our resident authority on all things fruits and vegetables. His knowledge is incredibly vast and Robert is also a serious home cook. We affectionately refer to Robert as “The Prince of Produce.” It fits…Robert is our guest to highlight the Winter season’s best in produce for use in inspired Holiday cooking. He also shares some fresh ideas in gift baskets that are sure to please. Think Organic Crimson Gold Apples and South Africa Baby Pineapples.

Matias Bauza Moreno of Pyrus Wines

Pyros Wines is the first world-class wine collection exclusively from Argentina’s unique Pedernal Valley; its beauty, untamed nature, and diverse terroir was an inspiration to the late Mijndert Pon, the founder of Bodegas Salentein, when he visited in 2008. Head Winemaker Paula Gonzalez continues to honor the founder’s legacy and vision since starting at the winery in November 2019, using her talent in every step of the winemaking process, from harvest to bottling.”

“Viticulture began in Pedernal in the mid-1990s and today there are approximately 850 hectares planted in the whole valley. Historically, this region has been devoted to open-field livestock farming. Since 2000, San Juan deemed the town of Pedernal and surrounding area a protected area. In 2007, Valle de Pedernal became an official wine GI (Geographic Indication) in Argentina.”

Representing Pyros Wines with us is Matias Bauza Moreno the PR and Marketing Manager for the Luxury Portfolio of Salentein Valle de Uco the parent of Pyros Wines. “He began working for Bodegas Salentein in 2001 as a Marketing Assistant, right at the time of the winery’s first harvest in the Uco Valley. Over the past 21 years Matias has actively participated in the creation, launching and positioning of most of Salentein’s wine brands in Argentina and around the world. He is proud to have played a role in positioning Salentein to be in the Top 5 most relevant premium wineries in the Argentine market and as the 6th largest wine exporter from Argentina.”

“Today, as a member of Salentein’s Management Team, Matias is the head of PR & Marketing for the entire Luxury Portfolio, including Salentein, Alyda Sparkling and Pyros Wines. He is also part of the R&D team, actively participating with winemakers and agronomists to stay ahead of innovations and trends in wine, terroir, and business sustainability.”

Robert Schueller of Melissa's World Variety Produce in the AM830 KLAA Studio

Robert Schueller of Melissa’s Produce is our resident authority on all things fruits and vegetables. His knowledge is incredibly vast and Robert is also a serious home cook. We affectionately refer to Robert as “The Prince of Produce.” It fits…

Robert is our guest to highlight the Winter season’s best in produce for use in inspired Holiday cooking. He also shares some fresh ideas in gift baskets that are sure to please.

It’s apple season. Along the way Robert will tell us about Organic Crimson Gold Apples. “These apples are grown near a National Forest in Cuyama Valley near Santa Barbara, California. Growing in this remote location provides ideal conditions: warm days and cool nights, producing an optimal sugar/acid balance and a firmness in the apples.” Recipes on the Melissa’s Website.

A great idea for your Holiday Table are the Melissa’s South African Baby Pineapples. “South Africa is noted for these baby pineapples, also known as Queen Victoria Pineapples, which thrive in the hot and humid climate. These sweet, tart baby pineapples have a bold, rich flavor. They have a fragrant, golden skin and brilliantly colored yellow flesh. South African baby pineapples are entirely edible, with no need to remove the core. The size of an average fruit is about 4.5 inches high (not including leaves) and about 3.5 inches in diameter, making it a perfect individual serving.”

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Pyros Wines from Argentina with Matias Bauza Moreno of Salentein, a WSET Level 3 Sommelier
Segment Three: Robert Schueller of Melissa’s Produce – Best of the Season, Part One
Segment Four: Robert Schueller of Melissa’s Produce – Best of the Season, Part Two

Show 502, December 3, 2022: Show Preview with Executive Producer & Co-Host Andy Harris

Holiday Gingerbread Cookies

Happy National Cookie Day which is Sunday, December 4th.

Anne Marie Panoringan is Voice of OC’s well-informed food columnist. She reports industry news, current events and trends. The column publishes every other Friday. Anne Marie also contributes regularly to Eater Los Angeles and Travel Costa Mesa. Anne Marie joins us in-studio for her regular bi-monthly visit to talk about her recent Mediterranean cruise aboard Royal Caribbean’s newest and largest cruise ship, Wonder of the Seas. Anne Marie also chats about her preview evening at the eagerly anticipated Bloom Restaurant + Bar (a newly launched restaurant from Russ Bendel and Partners) in a historic building in San Juan Capistrano and other significant Orange County restaurant news.

Yangban Society located in The Arts District of Downtown Los Angeles (in the previous home of Bon Temps Restaurant) draws inspiration from Korean flavors and influences with California ingredients. Together, Chef / Proprietors Katianna & John Hong craft dishes that reveal their distinct perspectives and upbringings as Korean Americans, as well as their nuanced culinary approach, refined from their shared time at The Restaurant at Meadowood, The Charter Oak and Mélisse.” Chef Kat Hong takes a break from her busy kitchen to join us.

It’s holiday Latke Time at The Spielberg Family’s kosher diary restaurant, The Milky Way, in the Pico / Robertson neighborhood of Los Angeles. “There will be candles, there will be dreidels – but most importantly there will be latkes! Often called “the best in Los Angeles”, people flock to The Milky Way on Pico restaurant for this Hanukkah necessity.  Made fresh and ready to pick up in the signature Milky Way box, the Latke Box features a dozen latkes, house-made apple compote and sour cream.” We pull founding Consulting Executive Chef Philip Kastel away from gently frying the latkes to be with us.

Linda Kissam (Arizona and Seattle-based) is the immediate past President of the International Food Wine and Travel Writers Association (IFWTWA), a by-invitation only group of credentialed travel journalists primarily based in North America. Last month Princess Cruises brought Linda to San Pedro to board their newest ship, Discovery Princess, to preview their latest VIP amenity, ss, to preview their new VIP amenity, 360: An Extraordinary Experience. It’s a new, invitation-only experience from Princess Cruises that transports guests nightly to the Mediterranean – no matter where they’re actually sailing – engaging all of their senses with the tastes, sights, sounds, touches and fragrances of the Mediterranean.

Linda Kissam is our “Cruise Director” to share highlights of 360: An Extraordinary Experience on Discovery Princess.

Our own Chef Andrew Gruel the Founder of Big Parm (New Jersey-style pizza), Two Birds and the soon to launch, full-service Calico Fish House (in Huntington Beach) provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. What’s going on with Maine Lobster and it’s availability at Whole Foods? Whole Foods has said that they are going to stop buying and stocking Maine Lobsters. Quite a blow to the hard-working Maine lobsterman. We’ll “Ask the Chef.

All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show!

Show 502, December 3, 2022: Katianna Hong, Chef & Partner – Yangban Society and Yangban Super, Arts District, Downtown Los Angeles Part One

Katianna Hong of the Yangban Society

Yangban Society located in The Arts District of Downtown Los Angeles (in the previous home of Bon Temps Restaurant) draws inspiration from Korean flavors and influences with California ingredients. Together, Chef / Proprietors Katianna & John Hong craft dishes that reveal their distinct perspectives and upbringings as Korean Americans, as well as their nuanced culinary approach, refined from their shared time at The Restaurant at Meadowood, The Charter Oak and Mélisse.” Chef Kat Hong takes a break from her busy kitchen to join us.

“Within Yangban Society resides the Yangban Super, a stand-alone specialty minimart. In addition to retail products, housemade pantry staples, snacks and drinks such as Korean fruit milks, face masks, and incense, Yangban Super showcases items from L.A. – based and Asian-American-owned businesses. Carefully-crafted housemade canned and bottled cocktails, interesting wines, beer and Yangban’s custom-made Sawtelle Sake Makgeolli are just a few selections that one can find in the diversified beverage program. The space also gives voice to Katianna’s and John’s passion for Hip Hop, fashion and streetwear culture. This is a reflection of their intension for Yangban Society to speak to their identities outside the kitchen.”

“Born in Korea and raised in upstate New York, Katianna spent much of her childhood training in competitive gymnastics, developing a profound sense of drive and discipline at an early age. After high school, Katianna uncovered her passion for the culinary arts and went on to study at the Culinary Institute of America Hyde Park and the UNLV School of Hospitality. Following graduation, Katianna furthered her education under the acclaimed chef Josiah Citrin at the Michelin two-starred Melisse in Santa Monica, California. Amid long kitchen shifts at Melisse, Katianna met her culinary collaborator and future husband, John. The two relocated to Napa Valley in 2011, where Katianna began working as a line cook at chef Christopher Kostow’s lauded The Restaurant at Meadowood. In 2014, she was named the restaurant’s first-ever chef de cuisine, simultaneously becoming the only female chef de cuisine at a Michelin three-star restaurant in the United States.”

“Following the birth of their daughter, Alessia, Katianna and John relocated to Southern California in 2019 to pursue their dream of opening their first solo restaurant project together. At Yangban Society, Katianna & John offer a multi-dimensional, autobiographical experience that showcases their respective backgrounds and upbringings, while providing standout to-go offerings and a dynamic neighborhood space for locals to gather.”

Standout dishes include Fried White “Soondae” Sausage with Vermicelli noodles, Matzoh Ball Soup with hand-torn Sujebi Dumplings and ethereal Whipped Cheesecake.

Show 502, December 3, 2022: Katianna Hong, Chef & Partner – Yangban Society and Yangban Super, Arts District, Downtown Los Angeles Part Two

Katianna Hong of the Yangban Society

Yangban Society located in The Arts District of Downtown Los Angeles (in the previous home of Bon Temps) draws inspiration from Korean flavors and influences with California ingredients. Together, Chef / Proprietors Katianna & John Hong craft dishes that reveal their distinct perspectives and upbringings as Korean Americans, as well as their nuanced culinary approach, refined from their shared time at The Restaurant at Meadowood, The Charter Oak and Mélisse.” Chef Kat Hong takes a break from her busy kitchen to join us.

“Within Yangban Society resides the Yangban Super, a stand-alone specialty minimart. In addition to retail products, housemade pantry staples, snacks and drinks such as Korean fruit milks, face masks, and incense, Yangban Super showcases items from L.A. – based and Asian-American-owned businesses. Carefully-crafted housemade canned and bottled cocktails, interesting wines, beer and Yangban’s custom-made Sawtelle Sake Makgeolli are just a few selections that one can find in the diversified beverage program. The space also gives voice to Katianna’s and John’s passion for Hip Hop, fashion and streetwear culture. This is a reflection of their intension for Yangban Society to speak to their identities outside the kitchen.”

“At Yangban Society, Katianna & John offer a multi-dimensional, autobiographical experience that showcases their respective backgrounds and upbringings, while providing standout to-go offerings and a dynamic neighborhood space for locals to gather.” 

December 3: Anne Marie Panoringan, Yangban Society, The Milky Way, Linda Kissam

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Anne Marie Panoringan, The Voice of OC’s Food Columnist Part One
Segment Three: Anne Marie Panoringan, The Voice of OC’s Food Columnist Part Two
Segment Four: Katianna Hong, Chef & Partner – Yangban Society and Yangban Super, Arts District, Downtown Los Angeles Part One
Segment Five: Katianna Hong, Chef & Partner – Yangban Society and Yangban Super, Arts District, Downtown Los Angeles Part Two
Segment Six: Phil Kastel, Consulting Executive Chef, The Milky Way, Los Angeles
Segment Seven: Linda Kissam, Travel Journalist – Preview of Princess Cruises’ “360-An Extraordinary Experience”
Segment Eight: Chef Andrew Gruel, Co-Host, with “Ask the Chef”

We’re previewing the show with Executive Producer & Co-Host Andy Harris.

Anne Marie Panoringan is Voice of OC’s well-informed food columnist. She reports industry news, current events and trends. The column publishes every other Friday. Anne Marie also contributes regularly to Eater Los Angeles and Travel Costa Mesa. Anne Marie joins us in-studio for her regular bi-monthly visit to talk about her recent Mediterranean cruise aboard Royal Caribbean’s newest and largest cruise ship, Wonder of the Seas. Anne Marie also chats about her preview evening at the eagerly anticipated Bloom Restaurant + Bar (a newly launched restaurant from Russ Bendel and Partners) in a historic building in San Juan Capistrano and other Orange County restaurant news.

“Yangban Society located in The Arts District of Downtown Los Angeles (in the previous home of Bon Temps Restaurant) draws inspiration from Korean flavors and influences with California ingredients. Together, Chef/Proprietors Katianna & John Hong craft dishes that reveal their distinct perspectives and upbringings as Korean Americans, as well as their nuanced culinary approach, refined from their shared time at The Restaurant at Meadowood, The Charter Oak and Mélisse.” Chef Kat Hong takes a break from her busy kitchen to join us.

It’s holiday Latke Time at The Spielberg Family’s kosher diary restaurant, The Milky Way, in the Pico / Robertson neighborhood of Los Angeles. “There will be candles, there will be dreidels – but most importantly there will be latkes! Often called “the best in Los Angeles”, people flock to The Milky Way on Pico restaurant for this Hanukkah necessity. Made fresh and ready to pick up in the signature Milky Way box, the Latke Box features a dozen latkes, house-made apple compote and sour cream.” We pull Consulting Executive Chef Philip Kastel away from gently frying the latkes to be with us.

Linda Kissam (Arizona and Seattle-based) is the immediate past President of the International Food Wine and Travel Writers Association (IFWTWA),a by-invitation only group of credentialed travel journalists primarily based in North America. Last month Princess Cruises brought Linda to San Pedro to board their newest ship, Discovery Princess, to preview their new VIP amenity, 360: An Extraordinary Experience. It’s a new, invitation-only experience from Princess Cruises that transports guests nightly to the Mediterranean – no matter where they’re actually sailing – engaging all of their senses with the tastes, sights, sounds, touches and fragrances of the Mediterranean.

Linda Kissam is our “Cruise Director” to share highlights of 360 : An Extraordinary Experience on Discovery Princess.

Our own Chef Andrew Gruel the Founder of Big Parm (New Jersey-style pizza), Two Birds and the soon to launch, full-service Calico Fish House (in Huntington Beach) provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. This is a bit curious…The price of proteins has been on the rise yet the price of chicken breasts and wings has declined since the Summer. Definitely value to be found there. Chef Andrew adds his informed perspective. What’s going on with Maine Lobster and it’s availability at Whole Foods? We’ll “Ask the Chef.

All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show!

Food Journalist Anne Marie Panoringan

Anne Marie Panoringan is Voice of OC’s well-informed food columnist. She reports industry news, current events and trends. The column publishes every other Friday. Anne Marie also contributes regularly to Eater Los Angeles and Travel Costa Mesa.

Anne Marie joins us in-studio to talk about her recent Mediterranean cruise aboard Royal Caribbean’s newest and largest cruise ship, Wonder of the Seas. Anne Marie also chats about her preview evening at the eagerly anticipated Bloom Restaurant + Bar (a newly launched  restaurant from Russ Bendel and Partners) in a historic building in San Juan Capistrano and other Orange County restaurant news.

From there Anne Marie highlights (from her most recent column in Voice of OC) a new Orange County-based private dining platform that pre-sells pop-up events and private dining experiences with high profile private chefs and caterers.

Katianna Hong of the Yangban Society

Yangban Society located in The Arts District of Downtown Los Angeles (in the previous home of Bon Temps Restaurant) draws inspiration from Korean flavors and influences with California ingredients. Together, Chef / Proprietors Katianna & John Hong craft dishes that reveal their distinct perspectives and upbringings as Korean Americans, as well as their nuanced culinary approach, refined from their shared time at The Restaurant at Meadowood, The Charter Oak and Mélisse.” Chef Kat Hong takes a break from her busy kitchen to join us.

“Within Yangban Society resides the Yangban Super, a stand-alone specialty minimart. In addition to retail products, housemade pantry staples, snacks and drinks such as Korean fruit milks, face masks, and incense, Yangban Super showcases items from L.A. – based and Asian-American-owned businesses. Carefully-crafted housemade canned and bottled cocktails, interesting wines, beer and Yangban’s custom-made Sawtelle Sake Makgeolli are just a few selections that one can find in the diversified beverage program. The space also gives voice to Katianna’s and John’s passion for Hip Hop, fashion and streetwear culture. This is a reflection of their intension for Yangban Society to speak to their identities outside the kitchen.”

“Born in Korea and raised in upstate New York, Katianna spent much of her childhood training in competitive gymnastics, developing a profound sense of drive and discipline at an early age. After high school, Katianna uncovered her passion for the culinary arts and went on to study at the Culinary Institute of America Hyde Park and the UNLV School of Hospitality. Following graduation, Katianna furthered her education under the acclaimed chef Josiah Citrin at the Michelin two-starred Melisse in Santa Monica, California. Amid long kitchen shifts at Melisse, Katianna met her culinary collaborator and future husband, John. The two relocated to Napa Valley in 2011, where Katianna began working as a line cook at chef Christopher Kostow’s lauded The Restaurant at Meadowood. In 2014, she was named the restaurant’s first-ever chef de cuisine, simultaneously becoming the only female chef de cuisine at a Michelin three-star restaurant in the United States.”

“Following the birth of their daughter, Alessia, Katianna and John relocated to Southern California in 2019 to pursue their dream of opening their first solo restaurant project together. At Yangban Society, Katianna & John offer a multi-dimensional, autobiographical experience that showcases their respective backgrounds and upbringings, while providing standout to-go offerings and a dynamic neighborhood space for locals to gather.”

Phil Kastel of PK+J Hospitality Group

It’s holiday Latke Time at The Spielberg Family’s (yes, the entertainment Spielberg Family) kosher diary restaurant, The Milky Way, located in the Pico / Robertson neighborhood of Los Angeles.

“There will be candles, there will be dreidels – but most importantly there will be latkes! Often called “the best in Los Angeles”, people flock to The Milky Way for this Hanukkah necessity. Made fresh and ready to pick up in the signature Milky Way box, the Latke Box features a dozen latkes, house-made apple compote and sour cream.”

“A local legend in her own right, The Milky Way’s Leah “Lee Lee” (Spielberg) Adler’s restaurant has been an institution for more than 30 years. Her recipes are next level, and after her passing several years ago, The Spielberg Family is lovingly carrying on her legacy.”

“Bernie and Leah (Spielberg) Adler opened the doors to Milky Way restaurant in 1977. Their vision was to offer fine kosher food to the Jewish community at a time when such a thing didn’t exist in Los Angeles. The restaurant soon became known in the global Jewish communities, and among the general public too! Leah was a devoted mother to her four children and a beloved friend and employer. She will always be an iconic figure, revered by so many. Her memory is forever a blessing and her spirit lives on inside Milky Way, its food and community always.”

“A Holiday latke kit is $36 for a dozen and includes fresh, house-made apple compote and sour cream through Door Dash or by calling (310) 859-0004.”

We pull Consulting Executive Chef Philip Kastel away from gently frying the latkes to be with us.

Journalist Linda Kissam

Linda Kissam (Arizona and Seattle-based) is the immediate past President of the International Food Wine and Travel Writers Association (IFWTWA), a by-invitation only group of credentialed travel journalists primarily based in North America.

Last month Princess Cruises brought Linda to San Pedro to board their newest ship, Discovery Princess, to preview their new VIP amenity, 360: An Extraordinary Experience. “It’s a new, invitation-only experience from Princess Cruises that transports guests nightly to the Mediterranean – no matter where they’re actually sailing – engaging all of their senses with the tastes, sights, sounds, touches and fragrances of the Mediterranean. The fully-immersive 360: An Extraordinary Experience is the cruise line’s most epic experience ever offered and is now available onboard Discovery Princess and coming to Enchanted Princess in late January.”

Linda Kissam is our “Cruise Director” to share highlights of 360: An Extraordinary Experience on Discovery Princess.

Chef Andrew Gruel savoring a New Jersey style Pizza

Our own Chef Andrew Gruel the Founder of Big Parm (New Jersey-style pizza), Two Birds and the soon to launch, full-service Calico Fish House (in Huntington Beach) provides another timely and informative Ask the Chef segment where Chef Andrew responds to listeners thoughtful inquiries.

This is a bit curious…The price of proteins has been on the rise yet the price of chicken breasts and wings has actually declined since the Summer. Definitely value to be found with cluck. Chef Andrew adds his informed perspective. What’s going on with Maine Lobster and having it available at Whole Foods? We’ll “Ask the Chef.”

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Anne Marie Panoringan, The Voice of OC’s Food Columnist Part One
Segment Three: Anne Marie Panoringan, The Voice of OC’s Food Columnist Part Two
Segment Four: Katianna Hong, Chef & Partner – Yangban Society and Yangban Super, Arts District, Downtown Los Angeles Part One
Segment Five: Katianna Hong, Chef & Partner – Yangban Society and Yangban Super, Arts District, Downtown Los Angeles Part Two
Segment Six: Phil Kastel, Consulting Executive Chef, The Milky Way, Los Angeles
Segment Seven: Linda Kissam, Travel Journalist – Preview of Princess Cruises’ “360-An Extraordinary Experience”
Segment Eight: Chef Andrew Gruel, Co-Host, with “Ask the Chef”